Whole sausages are neat and easy, sure, but when you split open their casings it’s like using a richer, more flavorful minced meat to create delicious, inventive dishes—merguez chili, chorizo-stuffed peppers, Italian-sausage Bolognese. Chef Alon Shaya, author of the new cookbook Shaya: An Odyssey of Food, My Journey Back to Israel, uses ground sausage to create a rich shakshouka, a Middle Eastern specialty of eggs simmered in spiced tomato sauce. This recipe serves four.
4 sunchokes or small yellow potatoes
2 tbsp. extra-virgin olive oil
1/2 lb. ground lamb sausage or pork sausage
1 cup cherry tomatoes, halved
1 clove garlic
1 yellow onion, sliced
1 red bell pepper, sliced
2 cups crushed tomatoes
4 large eggs
Flaky sea salt
6 scallions, thinly sliced
How to Make it
1. Bring a small pot of water to a boil. Add sunchokes or potatoes and boil 10-12 minutes, or until easily pierced with a knife. Drain, let cool to room temperature and cut into large pieces. In a large skillet, heat olive oil over high heat until smoking hot. Add sausage and cook 3-5 minutes, until it turns golden. Add cherry tomatoes and stir until blistered, 3-5 minutes. Add garlic, onion, and pepper, and cook until soft, 2-3 minutes. Add crushed tomatoes and stir. Season with salt, and mix in sunchokes. Simmer uncovered, 2-3 minutes.
2. When the sauce is bubbly and slightly thickened, reduce heat to medium. Crack eggs directly on top of sauce, evenly spaced around the pan. Cover skillet and cook until whites have set but yolks are still soft. 5-6 minutes. Remove from heat.
3. Sprinkle with sea salt and garnish with scallions. Serve immediately.